Ingredients:

  • 250 g (9 oz) Digestive Biscuits (or Graham Crackers)
  • 100 g (7 Tbsp) Unsalted Butter, melted
  • 1 Tbsp Granulated Sugar (optional)
  • 1 pinch Fine Sea Salt
  • 450 g (16 oz) Full-Fat Cream Cheese, softened to room temperature
  • 150 g (5.3 oz or approx. 1 ¼ cups) Icing Sugar (Confectioners' Sugar), sifted
  • 300 ml (1 ¼ cups) Double Cream (Heavy Whipping Cream, minimum 35% fat), chilled
  • 1 tsp Pure Vanilla Extract
  • Zest of 1 medium Lemon
  • 500 g (1 lb) Fresh Strawberries, hulled and roughly chopped
  • 60 g (¼ cup) Granulated Sugar
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Cornflour (Cornstarch) mixed with 2 Tbsp cold water (slurry)
  • 100 g (4 oz) Extra fresh strawberries, sliced (for garnish)

Instructions:

  1. Prep the Pan: Lightly grease the 9-inch (23 cm) springform pan and line the base with a disc of parchment paper. This makes release easier.
  2. Make the Crumbs: Crush the digestive biscuits until they resemble fine sand. Mix the crushed biscuits with the melted butter, sugar, and salt until evenly moistened.
  3. Press: Transfer the mixture into the prepared pan. Press the mixture firmly and evenly across the base, pushing it slightly up the sides (about 1 cm). Place the crust in the refrigerator or freezer for 15 minutes.
  4. Cook the Fruit: Combine the 500g chopped strawberries, 60g sugar, and lemon juice in a medium saucepan. Bring to a gentle simmer over medium heat until the berries soften (about 5-7 minutes).
  5. Thicken and Cool: Pour the cornflour slurry into the simmering berries and stir constantly for 1 minute until the sauce visibly thickens. Remove from heat and allow the topping to cool completely to room temperature.
  6. Whip the Cream Cheese: In a large mixing bowl, beat the room-temperature cream cheese, sifted icing sugar, vanilla extract, and lemon zest until completely smooth and lump-free.
  7. Whip and Fold: In a separate bowl, whip the chilled double cream until stiff peaks form. Gently fold the stiffly whipped cream into the cream cheese mixture in two additions using light, figure-eight motions.
  8. Optional Swirl: Gently swirl 2-3 tablespoons of the cooled strawberry topping into the filling for a variegated pink look.
  9. Fill and Chill: Carefully spoon the cheesecake filling over the chilled biscuit base. Smooth the top surface, cover loosely, and refrigerate for a minimum of 4 hours, but preferably overnight.
  10. Serve: Once set, carefully unclip the springform pan sides. Just before serving, spoon the remaining cooled strawberry topping over the top and arrange the extra fresh strawberry slices for garnish.